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My review
Spicy Vegetable Beef Soup
KATHY S
"Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!"
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Ingredients
1 h 40 m servings 291 calsOriginal recipe yields 8 servings
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Directions
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Ready In
- Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts
Per Serving: 291 calories; 12.6 g fat; 28.6 g carbohydrates; 17.4 g protein; 35 mg cholesterol; 337 mg sodium. Full nutrition
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Reviews
Read all reviews 4152 Ratings
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Most helpful positive review
11/16/2002
My husband is a soup fiend, so I made this. I have always HATED soup, but I tried this and was really surprised. It has the best flavor. I did add more garlic and onions, potato, and used beef b...
Most helpful critical review
11/17/2002
Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it again but double the spices, including garlic, and add another can of beef stock for more liquid.
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11/16/2002
My husband is a soup fiend, so I made this. I have always HATED soup, but I tried this and was really surprised. It has the best flavor. I did add more garlic and onions, potato, and used beef b...
1/21/2005
Perfectly acceptable beef vegetable soup. I wouldn't call it "spicy" by any stretch of the imagination. I doubled the cayenne and it still wasn't "spicy", but was nice and tasty. I cooked it ...
2/19/2008
Excellent. I left out the cayenne pepper, mushrooms and pasta. I used fresh carrots and potatoes chopped and canned beans, peas, and corn. Very tasty. Will definitely make again.
11/17/2002
Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it again but double the spices, including garlic, and add another can of beef stock for more liquid.
12/7/2006
This was a great winter soup for my kids and husband. I used what was on hand; 2 1/2 pds pot roast, doubling the beef broth and stewed tomatoes (used italian spiced, which added to the flavor)....
11/18/2002
I exchaged the pasta for potatoes and added a cup of V-8 juice to make more liquid. Needed salt and pepper as well. Will make again. I made a double recipe and am trying freezing the soup in thr...
11/10/2010
I used a beef soup bone & water, no canned broth. Added bay leaf, 1 Tblsp barley, about 5 cloves garlic, sliced yellow zucchini, FRESH basil, fresh cilantro, in place of parsley; sauteed onion,...
2/23/2009
This is really very good and tasty! I like foods with a little spice but not too much, this is perfect. I would make one change, do not put the pasta into the soup/stew it takes over the dish a...
10/26/2009
Terrific flavor! Loved the spiciness! I used fresh veggies, including a minced jalapeno (hubby threw that in!) I doubled the recipe as it seems impossible for us to make a small pot of soup. Th...